2. Now add dry ingredients and run through the processor once again till both fresh and dry ingredients mix well.

3.Cauliflower sheds water; at this point you have two options one to work quickly and roll out paratha's before it starts shedding water or to leave for about an hour or so and drain water out and adjust for salt and other flavoring accordingly.

4. Now prepare dough for roti/bread by mixing all the ingredients mentioned. This truly is an art that takes time to master. getting the consistency correct is always a challenge, to little water makes for hard roti and too much water makes it very hard to roll. So adjust accordingly and don't worry if it seems hard, trust me it gets easy with experience :)

5. As shown in pictures above take a table tennis sized portion of the dough, roll into a circle and add the filling and close into a pouch and roll out into a roti.

6. Heat a tawa/flat pan and when it gets hot add the roti and let it cook on both sides for about 1~2 minutes on each side.Add a tspn of oil around the edges

Remove from heat and relish hot with Raita, makes for a delicious lunch/dinner. Hard to stop at one trust me.

Spring is in the air and last weekend went on a short hike and put my new Canon 6D to test, very impressive camera I say.

Change is beautiful especially from winter dormancy to the vibrant spring full of color and bloom.

Have few personal deadlines to finish, here's hoping to finish all of them before the end of the week.wish me best.